Char siu

Char siu
A rack of cha siu pork
Alternative nameschasu, char siu, chashao, cha sio, char siew (Cantonese), chāshū (Japanese), xá xíu (Vietnamese)
Place of originGuangdong, China
Region or stateGreater China, Japan and Singapore (and general Sinophone areas in Southeast Asia and beyond)
Main ingredientsPork, mixture of honey, five-spice powder, fermented tofu (red), dark soy sauce, hoisin sauce, and sherry or rice wine
Char siu
"Char siu" in Traditional (top) and Simplified (bottom) Chinese characters
Chinese name
Traditional Chinese叉燒
Simplified Chinese叉烧
Jyutpingcaa1 siu1
Hanyu Pinyinchāshāo
Literal meaning"fork roasting"
Transcriptions
Standard Mandarin
Hanyu Pinyinchāshāo
IPA[ʈʂʰá.ʂáʊ]
Hakka
Romanizationcha-seu
Yue: Cantonese
Yale Romanizationchāsīu
Jyutpingcaa1 siu1
IPA[tsʰa˥.siw˥]
Southern Min
Hokkien POJchha-sio
Vietnamese name
Vietnamesexá xíu
Thai name
Thaiหมูแดง [mǔː dɛ̄ːŋ]
RTGSmu daeng
Korean name
Hangul차시우
Transcriptions
Revised Romanizationchasiu
Japanese name
Kanji叉焼
Kanaチャーシュー
Transcriptions
Romanizationchāshū
Indonesian name
Indonesianbabi panggang merah / Cha Sio
Khmer name
Khmerសាច់ជ្រូកអាំង

Char siu (Chinese: 叉燒; Cantonese Yale: chāsīu) is a Cantonese-style barbecued pork.[1] Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for cha siu bao or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally.

It is classified as a type of siu mei (燒味), Cantonese roasted meat.

  1. ^ "Siu Mei Kung Fu". RTHK. Retrieved 1 February 2015.